Keith A. (Q&A ID 482)
Keith A. (Q&A ID 482)
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- Keith A. (Q&A ID 482)
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Thank you.
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Great, thanks for the clarification!
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I made this recipe and it was great. I am new to Madeira, but to me, it seemed very similar to the dry Sherries I keep in stock for cooking. Is sherry a good substitute, or did I just get some cheap Madeira? (And yes, it was cheap and the only on…
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Hi, this is a favourite recipe (tastes great and is easy), and I was just wondering if you had ideas/recipes for the left over egg yolks? In the past I have done brownies with them, but I am trying to think a little healthier than doubling up on de…
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I would love to second it, and perhaps you could sell magnets to go on the fridge. I know I look for the weight of honey all the time.
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Hi, I have a gluten allergy, so I use only gluten free flours. Do I need to worry about overmixing a cake using these flours if the issue is overworking the gluten or would other factors be at play? Thanks.
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Thank you.
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With seasoning roasts, I often see "let sit for up to 24 hours." Is this a hard rule and/or are there any issues when letting salted meat sit for a couple of days prior to cooking? Thanks.
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With seasoning roasts, I often see "up to 24hrs", in reality, does it make a difference if the meat is seasoned for two or three days? Thanks.
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Thanks for the info, it is appreciated.
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What temperature range do you use? I have made the other chicken on a gas grill following the instructions and never paid attention to the temperature. My new charcoal grill has steep walls, so for indirect cooking I have to use a deflector plate, …